Green Papaya Salad

There are many versions of this spicy north-eastern Thai vegetable salad that is traditionally made, crushed and dressed in a wooden pestle and mortar. Green papaya salad is always eaten with rice: steamed sticky rice or occasionally jasmine rice dressed with coconut cream and sugar. A stall selling grilled pork or sweet pork can usually be found nearby--it is the perfect companion.

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  3 garlic cloves, peeled
  
  


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  Good pinch of salt
  
  


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  2 Tbs. roasted peanuts, coarsely crushed
  
  


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  2 Tbs. dried prawns, rinsed and drained
  
  


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  2 slices or small wedges of lime (optional)
  
  


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  6 cherry tomatoes, quartered
  
  


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  2 snake beans, cut into 1 cm (1/2 in.) lengths
  
  


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  4-6 bird’s eye chiles (scuds), to taste
  
  


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  2 cups shredded green papaya, from about 1 small papaya
  
  


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  3-4 Tbs. shaved palm sugar, to taste
  
  


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  2-3 Tbs. fish sauce
  
  


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  2-3 Tbs. lime juice
  
  


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  1 Tbs. tamarind water
  
  


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  Steamed rice and raw vegetables, to serve
  
  

Using a pestle and mortar, pound the garlic with the salt then add the peanuts and dried prawns and pound to a coarse paste. Add the lime (if using), bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together. Next add the bird’s eye chiles, barely crushing them. The more they are pounded, the hotter the dish--and how hot you want it is up to you. Add them earlier if you’re after revenge.


Finally, add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand. Season the salad with palm sugar, fish sauce, lime juice and tamarind water. It should taste sweet, sour, hot and salty.


Place about 1 cup of steamed rice on each plate. Spoon over the green papaya salad and eat with fresh raw vegetables, such as cabbage, green beans and betel leaves.

Pineapple, Papaya, Starfruit, and Blood Orange Salad

Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.

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  1 large fresh pineapple (about 4-1/2 lb.), peeled, cored, and cut into 3/4-inch pieces (about 4-1/2 cups)
  
  


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  3 medium blood or navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half moons
  
  


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  2 medium starfruit, trimmed, very thinly sliced, and seeded
  
  


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  2 Tbs. granulated sugar
  
  


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  1 tsp. pure vanilla extract
  
  


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  1 small papaya (1 lb.), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  
  


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  12 to 14 medium or large mint leaves, thinly sliced
  
  

Tip:

If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Combine the pineapple, oranges, and starfruit in a large bowl.

In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.

Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.

Tropical Mango Sorbet

Papaya and pineapple juice build on the clean, sweet flavor of mango in this sorbet, while a splash of coconut milk smoothes its texture. If papayas aren’t readily available or in season, just add another mango. 

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  4 mangos (about 3 lb.), pitted and cut into 1/2-inch dice (about 4 cups)
  
  


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  1 medium papaya (about 3/4 lb.), cut into 1/2-inch dice (about 1-1/2 cups)
  
  


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  1 cup pineapple juice
  
  


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  1/2 cup granulated sugar
  
  


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  1/4 cup coconut milk
  
  


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  Finely grated zest and juice of 1 lime
  
  

Working in batches if necessary, purée all of the ingredients in a blender until smooth. Transfer the mixture to a bowl, cover, and refrigerate until cold (about 2 hours). Freeze in an ice-cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze overnight to finish setting. Take the sorbet out of the freezer and let it soften for about 5 minutes before serving. It will keep in the freezer for about two weeks.

Pineapple, Papaya, Starfruit, and Blood Orange Salad

Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.

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  1 large fresh pineapple (about 4-1/2 lb.), peeled, cored, and cut into 3/4-inch pieces (about 4-1/2 cups)
  
  


• 
  
  3 medium blood or navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half moons
  
  


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  2 medium starfruit, trimmed, very thinly sliced, and seeded
  
  


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  2 Tbs. granulated sugar
  
  


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  1 tsp. pure vanilla extract
  
  


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  1 small papaya (1 lb.), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  
  


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  12 to 14 medium or large mint leaves, thinly sliced
  
  

Tip:

If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Combine the pineapple, oranges, and starfruit in a large bowl.

In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.

Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.

Spicy Papaya Salad

This savory fruit salad is great with chicken, fish, or roast pork. The optional allspice is a nod to its Jamaican inspiration.

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  1 medium (3- to 4-lb.) ripe papaya
  
  


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  1/2 small red onion, very thinly sliced (3/4 cup)
  
  


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  1/4 cup coarsely chopped fresh cilantro
  
  


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  2 Tbs. fresh lime juice
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  1 tsp. freshly grated ginger
  
  


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  1/2 to 1 tsp. minced fresh Thai bird or habanero chile
  
  


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  1/8 tsp. ground allspice (optional)
  
  


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  1/2 tsp. kosher salt
  
  

Cut the papaya in half lengthwise. Using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch strips. Using a sharp paring knife, peel the strips, removing the skin as well as all the firm, lighter-colored flesh next to it. Cut the fruit crosswise into 3/4-inch chunks and put in a large bowl.

Add the remaining ingredients and toss to combine. Let sit for 10 minutes at room temperature to meld the flavors, and serve.